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From its humble Native American origins to today's high-tech grills gone wild, here's how this iconic device evolved.

Propane is often the convenient choice for winter grilling. Gas grills, which can be ready to cook in 10 minutes, make it easy to regulate the heat and to cook foods at several different temperatures at the same time.

So many people are grilling outdoors year-round—even when temperatures dip below freezing—that Weber Grills, the company that launched the grilling revolution more than 60 years ago, has released its top tips for hearty grillers who simply won’t give up the distinctive flavors that only an outdoor grill can deliver.

Before firing up the grill this summer, it may be in your family's best interest to give your barbecue pit a thorough scrubbing. According to UK researchers, the average outdoor grilling surface is home to over twice the amount of germs found on a toilet seat.

Backyard grilling has always been a big American pastime, but in recent years this has been joined by an explosion of interest in slow smoked barbecue, the traditional Southern or Texan style of cooking meats slowly at low temperatures with indirect heat and plenty of smoky flavor. This has led to a boom in smoker sales, but for most people that means a second unit, and usually a big one, since many smokers are of the offset variety and require a lot of space.